Chili Tortilla Bake

1 lb. ground beef
2 cans (8 oz. each) tomato sauce
1 can (15 oz.) black beans, rinsed & drained
1 cup frozen corn
1 can (4 oz.) chopped green chilies
2 Tbsp. dried minced onion
2 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
6-8 corn tortillas
1 cup shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through.  In an 11x7-in. baking dish coated with nonstick cooking spray, layer half of the tortillas (overlap and cut to fit), half of the beef mixture, and half the cheese.  Repeat layers.  Bake uncovered at 350 degrees for 25-30 minutes.  6 servings.
Note:  I increased this recipe a bit for the group, so use a 9x13 pan and 8-10 tortillas.